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This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Tart for Lenton. Take figges and raisinges, and wassh hom in wyne, and grinde hom, and appuls and peres clene pared, and the corke tane out (the cores taken out); then take fresh samon, or codlynge, or hadok, and grinde hit, and medel hit al togedur, and do hit in a coffyn, and do therto pouder of ginger, and of canelle, ande clowes, and maces; and plaunte hit above (ornament it on the top) with pynes, or almondes, and prunes, and dates quartert, then cover thi coffyn, and bake hit, and serve hit forthe.